One Pot Caprese Chicken & Rice

*Disclosure: I received a product to sample from ­­­­­Book Blends.  All thoughts and opinions are my own.

Today I’m sharing my third post sponsored by Book Blends.  Book (and TV and Music) Blends take high-quality spice mixtures and pair them with catchy popular book, TV, and music titles.  These make great gifts or are just plain fun to have around.

My first post was Game of Scone (Black Onyx Cocoa Powder) with which I made Chocolate Pumpkin Protein Muffins.  Then I use Where the Mild Zings Are (Chili Powder) to make Honeymoon Tacos.

Today’s recipe features The Marvelous Mrs. Basil (Organic Basil) inspired by the TV show, The Marvelous Mrs. Maisel.

I really wanted the basil to shine in this recipe, so I made a main-dish, comfort food version of a caprese salad.

Rice and chicken combined to make the meal filling, while the topping lightened things up.  This meal comes together easily and is a crowd pleaser.

One Pot Caprese Chicken & Rice


1 tablespoon butter

1 ½  pound boneless, skinless chicken breasts

1 small onion, diced

2 cloves garlic, minced

Salt & pepper

2 tablespoons dried basil, such as The Marvelous Mrs. Basil

1 cup uncooked brown rice

2 cups chicken broth

1 cup milk


1 cup cherry tomatoes, cut in half and seeded

½ cup mozzarella pearls

1 teaspoon balsamic vinegar

½ teaspoon extra virgin olive oil

Salt & pepper 

Melt the butter in a large skillet medium heat.  Add the chicken and cook until browned on both sides.  Move chicken to a plate.  

Add the onions to the pot and cook until tender, about 3 minutes.  Stir in the garlic and cook for another minute.

Add the chicken broth, milk, rice, and basil.  Season with salt and pepper.  Place the chicken back into the skillet.  Bring the broth to a simmer, then cover and cook, stirring occasionally until the chicken is cooked through and rice is tender, about 45 minutes.

Meanwhile, place the tomatoes and mozzarella pearls in a bowl.  Stir in the balsamic vinegar and olive oil.  Season with salt and pepper.  Set aside to marinate until the rice finishes cooking.

One done, scoop the rice and chicken onto plates and top with the tomato and cheese mixture.

Serves 4-6


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